Instagram Monday

My week in Instagram!

Cupcakes for a special friend!




New cookbook (I love cookbooks!)


Knitting squares - maybe one day I will put them together and make a blanket!


Lemon strawberry muffins - they looked so cute before they baked... Lost the strawberries during the baking process! LOL!


On my way to work








Working late all week last week... was bored on Friday night waiting for some documents...

Oatmeal Blueberry Applesauce Muffins... with added chocolate chips!

Hadn't made blueberry muffins in a long time.


Got some blueberries on sale - so decided to try a new recipe.


Love annies-eats' recipes, so went looking on her site and found these yummy and healthy muffins.


I did add some chocolate chips to the mix though!


Oatmeal Blueberry Applesauce Muffins... with chocolate chips!
from annies-eats

Oatmeal Blueberry Applesauce Muffins
Yield: 12 muffins
Ingredients:
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp. canola oil
1 large egg, lightly beaten
3/4 cup blueberries, fresh or frozen (I highly recommend fresh!)
1/2 cup chocolate chips

Directions:
Preheat the oven to 375 degrees F. Line a muffin pan with paper liners.
In a large mixing bowl, combine the flour, oats, baking powder, baking soda, salt and cinnamon. In another bowl combine the applesauce, buttermilk, brown sugar, oil and egg. Make a well in the dry ingredients and add in the applesauce mixture. Stir together just until all dry ingredients are incorporated. Gently fold in the blueberries and chocolate chips! with a rubber spatula.
Divide the batter evenly between the prepared muffin cups. I added a few chocolate chips on top of each muffin. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Mini Nutella Swirl Donut Muffins

It has been a crazy week.

I have worked every night... and I am still at the office and it's past 7 p.m. Have no idea when I will finish...

To keep me company, I have a few of these yummy little gems. I made these with Chocolate Peanut Butter (first time I ever saw this!) - a nice change from Nutella!

At least I can eat a few of these between two documents!!

They were good - but I found it a bit hard to mix the Nutella with the main mix.


Mini Nutella Swirl Donut Muffins
from kirbiecravings
makes 24 mini muffins

3/4 cup sugar (used a little less)
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil (used Canola)
3/4 cup fat free milk
1 tsp vanilla extract
nutella (used chocolate peanut butter)

Directions
1. Preheat oven to 350F. Grease mini muffin tin with cooking spray.

2. In a large bowl, whisk together sugar and egg until combined. Add in flour, baking powder, salt and nutmeg. Mix until combined.

3. Then mix in vegetable oil, milk and vanilla extract.

4. Fill each mini muffin cup about 2/3 full with batter. Add a dollop of nutella to each and swirl it around a few times with a knife.

5. Bake for 10-12 minutes. Allow muffins to cool before serving.

More Apple Trees

The snow is already gone because it rained... these were taken last week!

Apple Trees

Just love the apple trees that we have in our neighbourhood!

Instagram Monday

Some instagram shots from the last week.

6 a.m. bus ride to the gym


9 pm cab ride after work

Gym locker at 6h30 a.m.

Before work-out

Working late Friday night

The view from the 24th floor at night

Blueberry Chocolate muffins (recipe to follow)

Yikes... is that a white hair??!!

Do you think she is comfy enough??

First time trying this - not bad!

Nutella swirled mini muffins (recipe to follow)

Cinnamon Doughnut Muffins

Who doesn't love doughnuts? And even better if they are in a muffin form!!


These are perfect for a breakfast, for a brunch or even for a snack!


You can use any kind of jam that you like - I used strawberry!


Cinnamon Doughnut Muffins
from food.com
Makes 12 muffins

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup sugar
1/3 cup vegetable oil

1 egg, lightly beaten

3/4 cup low-fat milk

jam (I used strawberry) 

Toppping

1/4 cup butter, melted

1/3 cup sugar

1 teaspoon ground cinnamon

Directions:

In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg and milk; stir into dry ingredients just until moistened.

Fill greased or paper-lined muffin cups half full; place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups three-fourths full.

Bake at 350F for 20-25 minutes or until a toothpick comes out clean.

Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon sugar.